1 med. butternut squash
1/2 c. water
1/4 c. chopped onion
1 c. finely diced, unpeeled apple
2 tbsp. butter
1 c. cottage cheese
1/8 tsp. cinnamon
1/8 tsp. ginger
1/4 tsp. salt
1/4 tsp. black pepper
1 c. grated Cheddar cheese
Dried parsley

1. Slice squash in half, lengthwise. Place face down on a baking dish. Add 1/2 cup water. Bake at 350°F for 45 minutes or until flesh is tender and shell is firm enough to be stuffed.

2. Meanwhile, sauté onion and apple in the butter until onion is translucent. Stir in cottage cheese and seasonings.

3. When squash is tender, cube it and carefully scoop it out, leaving behind the shells so that you can stuff them later. 4. Combine squash with apple mixture. Spoon back into shells. Top with the cheese and dried parsley.

5. Bake (no water in the dish) at 375°F for 15 minutes or until steamy and heated through.

Makes 4 servings.